⅓cup chocolate chips (milk chocolate, semi sweet or even a mixture)(60 grams)
1largeegg (room temperature)
½cup+ 1 tablespoon greek yogurt (whole) (room temperature) (you can use plain or vanilla flavoured)(159 grams)
⅓cupmilk (room temperature)(90 grams)
1/3cupvegetable oil (I use sunflower oil)(66 grams)
1/4cuppacked brown sugar(55 grams)
1 1/2tablespoonsall-purpose flour
2tablespoonschocolate chips (optional)
For room temperature remove the ingredients 45-60 minutes from the fridge before using.
Pre-heat oven to 350F(180C), grease and flour or line muffin tin with paper liners (this recipe makes 9 muffins).
In a small bowl combine the sugar and flour cut in the butter until the mixture resembles large crumbs, then stir in the chips, set aside.
In large bowl whisk together the flour, sugar, baking soda, baking powder and salt, then add mini chocolate chips, stirring gently to combine.
In a medium bowl whisk together the egg, yogurt, milk, vanilla and oil until combined.
Pour wet mixture into dry mixture and stir just until combined (stir approximately 15-16 times no more). Batter should be lumpy.
Fill the muffin tins almost to the top. Sprinkle with the topping. Bake for approximately 18-25 minutes, check for doneness with a toothpick. Let cool for about 5 minutes in the pan then move to a wire rack to cool completely. Enjoy!
For room temperature ingredients remove from the fridge 30-45 minutes before using.